How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Clean Squid Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Squid, and their cephalopod cousins – calamari, octopus and cuttlefish – are relatively inexpensive and good value as there’s very little waste. They’re also very easy to clean and prepare, so it’s worthwhile buying whole fresh Australian […]
How To Remove Pin-Bones From Fish Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Fish fillets are versatile, tasty and easy to cook. They’re a lot more enjoyable to eat if you take a few minutes to remove any pin-bones before cooking them. Pin-bones are the fine, flexible bones […]
How To Cook Crispy Skinned Fish Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crispy skinned fish fillets are delicious and look great too. Even if you don’t like eating fish skin, it’s worth cooking fillets with the skin on as it helps protect the delicate flesh from […]
How To Clean A Crab Master Deliciously Simple Singapore Chilli Crab Live Crabs It is neither humane nor good cooking practice to put an animal that hasn’t first been killed humanely into boiling water as the stress will make the meat tough. As most amateur cooks don’t have the skills to kill an animal humanely, […]
How To Segment Citrus Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Segmenting citrus gives dishes a professional finish and is easy once you know how. The same method is used for oranges, lemons, limes, grapefruit and almost any other citrus fruit. Citrus segments can be used in desserts, […]
How To Grill Prawns Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender. I find it easiest to remove the heads […]
How To Truss A Chicken Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Trussing a chicken, or any poultry, means tying it securely with twine so the wings and legs stay close to the body. This makes the bird more compact so it cooks evenly and the wings and […]
How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]
How to Fix Broken Mayonnaise or Aïoli Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes If you’re making mayonnaise or aïoli and it breaks or splits it will look curdled with the oil separating from the mixture. But all is not lost, you can almost always rescue a runny […]
How To Make Crispy Fried Shallots Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried shallots at home as they are quite different to (and infinitely better than) the commercially-available ones. Plus you end up with a pot of beautifully scented oil to […]
